Ingredients

1 tablespoon vegetable oil

800 gram chicken thigh fillets, chopped coarsely

2 tablespoon red curry paste

1 1/2 cup (375ml) coconut cream

150 gram sugar snap peas, trimmed

1/3 cup firmly packed fresh coriander leaves

Method

1.Heat half the oil in large saucepan; cook chicken, in batches, until browned.

2.Heat remaining oil in same pan; cook paste, stirring, about 3 minutes or until fragrant.

3.Return chicken to pan with coconut cream; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until chicken is cooked through.

4.Add peas to pan; simmer, uncovered, 1 minute or until tender.

5.Serve curry sprinkled with coriander.

Red curry paste is available in various strengths in many supermarkets; adjust the amount to suit your palate.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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